- 6 cloves of garlic,s sliced
- 3/4 tsps Kosher salt, plus more as needed
- 1/3 cups of water
- 1/3 cups good-quality extra-virgin olive oil
- 1/3 cups red wine vinegar
- 1/4 cups finely diced red bell pepper
- 2 tbsps minced onions
- 2 tbsps minced fresh oregano
- 2 tbsps minced fresh Italian parsley
- 1 small tomato , finely diced
- 1 beef tenderloin , about 3 to 4 lbs, trimmed
- 1/4 tsps freshly ground black pepper
Grill and serve the beef
1. Soak the skewers – place several bamboo skewers in a pan of water and let stand for at least 30 minutes.
2. Preheat the grill to high.
3. Cut the beef into ½ by 1 by 2 1/2-inch pieces.
4. Thread the beef onto the soaked skewers and season the beef with salt and pepper.
5. Grill the beef skewers until desired doneness, about 2 minutes per side for medium-rare. Serve with the chimichurri sauce
Chimichurri sauce
1. In a food processor, combine the garlic, salt, water, oil, vinegar, bell pepper, onion, parsley, oregano, tomato and jalapeno. Pulse the ingredients until a sauce-like consistency is reached.
2. To make by hand, mince the garlic. Sprinkle the salt over the garlic and mash it to a paste with the flat side of a chef’s knife. Transfer the garlic paste to a glass and stainless steel bowl and add the water, olive oil, vinegar, red pepper, onion, parsley, oregano, tomato, and jalapeno; mix well.
Serves: 8-10
Source: Cooking at the CIA (Culinary Institute of America)
